Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon. [PDF]
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Assessing the fungal contamination and potential impact of ochratoxigenic Aspergillus species on cocoa beans from cocoa-growing regions of Ghana. [PDF]
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Assessment of greenhouse technologies on the drying behavior of cocoa beans. [PDF]
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Amino acid profile behavior during the fermentation of Criollo cocoa beans. [PDF]
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Comparative impacts of myco-synthesized nanoparticles against strains of Aspergillus spp. causing biodeterioration of stored cocoa beans in Nigeria. [PDF]
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Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. [PDF]
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Classification of Cocoa Beans by Analyzing Spectral Measurements Using Machine Learning and Genetic Algorithm. [PDF]
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